Salads
Beetroot and rocket couscous
This salad would make a nutritious and filling quick lunch or light dinner. Sweet beetroot and peppery rocket are a lovely combination. For a bit more substance, flake in some smoked mackerel.
Ingredients
- 500g beetroot
- 280g couscous
- 600ml vegetable stock
- 75g pine nuts
- 1 lemon, juiced
- 4 tbsp olive oil
- 6 spring onions, chopped
- 50g rocket leaves
- salt and pepper
Method
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Step 1
Wash the beetroot gently. Place in a pan of salted water, bring to the boil, cover and simmer for 45 minutes until tender. Cool slightly, peel and chop into 2cm pieces.
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Step 2
Place the couscous in a large bowl and pour on the stock. When all the stock is absorbed stir gently with a fork. Leave to cool.
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Step 3
Dry-fry the pine nuts until golden. Cool and add to the couscous.
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Step 4
Add the lemon juice to the couscous along with the olive oil. Mix in the spring onions, rocket and beetroot and season.